Spiced Aubergine Stew

Spiced Aubergine Stew

This spiced aubergine stew will clear any head cold this time of the year. The Harissa add a nice kick to the dish while the yoghurt will reduce the spiciness if you are not too fond of hot dishes. This is a chunky stew which I would eat on its own but it can always be serve with rice, pasta or potatoes. This will easily fill about 5 peoples bellies!


  • 2 Aubergines, rinsed and cut into chunks
  • 1 Onion, peeled and sliced
  • 1 Garlic clove, peeled and diced
  • 90g Harissa Paste
  • 1 tbsp Cumin
  • 6 Tomatoes, rinsed and cut into chunks
  • 1 Tin of chickpeas, rinsed
  • 350ml Vegetable stock
  • 4 tbsp Natural yoghurt
  • 2 tbsp toasted Flaked Almonds


  1. Preheat the oven to 180 degrees.
  2. Fry the onion and garlic until soft and add in the aubergine and tomatoes for approx 5 mins.
  3. Add to the casserole dish with chickpeas, stock, harrissa, and cumin.
  4. Pop into the hot oven for approx an hour and half until the stock has reduced and vegetables are tender.
  5. Serve with a dollop of yoghurt and sprinkling of almond flakes.

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